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Delicious food all over the world
Curated by Anik Buhlmann
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Lebanese Recipes by Stephen Masry

Lebanese Recipes by Stephen Masry | World Foodies | Scoop.it
Lebanese Chicken Rice _ Rez 3a Djej Recipe

This is probably the most popular dish in Lebanon; it is appreciated by adults and children alike. The same rice recipe is used for stuffing leg of lamb, turkey, whole chicken, etc… If some kids don’t like eating chicken, you can serve them the rice accompanied with natural yogurt, they’ll surely love it. My mom used to accompany this dish with béchamel sauce but I prefer preparing the sauce with the bouillon that I get from the chicken. It’s a question of taste, they’re both equally good. Or as I said, you can just skip the sauce and serve it with plain natural yogurt.

Riz 3a Djeij

This recipe yields 6 to 8 servings

Lebanese Rice (aka Oriental Rice)
3 tablespoons oil
1 large onion finely chopped
500 grams minced beef meat
1 tablespoon pomegranate molasses
½ teaspoon sea salt
½ teaspoon cinnamon
½ teaspoon dried bay powder
½ teaspoon freshly ground pepper
1 chicken bouillon cube
2 ½ cups long grain rice
4 cups boiling water
Heat oil in a large casserole and add onions. Once the onions are tilted, add the meat and stir until cooked through. Add pomegranate molasses, salt, and all the spice; stir for 5 minutes. Add the rice and stir for 1 minute. Add the water and bouillon cube, lower heat and simmer covered for 15 minutes. Once the rice is cooked remove from heat and keep covered 10 minutes before serving.

Preparing the Chicken
2 tablespoons oil
3 chicken breasts (approximately 750 grams)
2 cups water
1 apple quartered
1 cinnamon stick
3 cardamom pods
1 teaspoon sea salt
1 tea bag (optional)
½ teaspoon freshly ground pepper
½ teaspoon ginger powder

Heat oil in a deep skillet on medium high and add chicken breasts. Cook chicken until golden brown, turn to cook on the other side. Once the chicken is completely cooked add the water, apple, teabag, and all the spice. Turn heat to low and simmer for 30 minutes. Once the chicken is cooked, strain the juice and reserve to make the sauce.

Note: I use the tea to give the sauce a dark a color and some extra taste. It can be omitted without any problem.

For the sauce
2 tablespoons butter
2 tablespoons flour
Juice from cooked chicken (or 1 ½ cups chicken stock)
1 teaspoon soy sauce

In a small casserole heat the butter over low heat until melted. Add the flour and keep stirring until slightly browned. Slowly add the chicken and use a whisk to completely dissolve the flour/butter mixture. Add soy sauce and bring to a boil. Remove from heat and serve with the rice and chicken.

Toasted Nuts
2 tablespoon whole or halved almonds
4 tablespoons pine nuts
2 tablespoons peeled pistachios
1 teaspoon oil

In a skillet heat oil and add almonds. Toast over low heat while constantly turning. Once the almonds are slightly colored, add the pine nuts. Toast until golden brown in color. Add the pistachios and stir all together for 30 seconds.

To serve, place the rice and top with half a chicken breast, sprinkle with toasted nuts. Serve sauce on the side.

Hope you enjoy this dish from my home country.

Alf sahtein i.e. bon appétit :)

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Recette - Rôti de veau de pentecôte aux épices - Notée 4.4/5 par les internautes

Recette - Rôti de veau de pentecôte aux épices - Notée 4.4/5 par les internautes | World Foodies | Scoop.it
750 grammes vous propose cette recette de cuisine : Rôti de veau de pentecôte aux épices. Recette notée 4.4/5 par 27 votants et 26 commentaires.
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D.O.M - São Paulo

D.O.M - São Paulo | World Foodies | Scoop.it

Suite à la cérémonie des World’s 50 best restaurants awards qui se déroulait à Londres, GQ France vous propose son classement suggestif des 9 meilleurs restaurants au monde. - Le Vendredi, 4 Mai 2012 par Marie Aline

 

D.O.M: N°4 des world’s 50 best restaurants

Comme d’autres restaurant figurant dans cette liste, D.O.M est l’un des endroits que nous ne connaissons pas encore mais qui nourrit beaucoup de nos rêves. Situé à Sao Paulo, il recevra bientôt notre visite. Mais si vous allez dans le coin, n’hésitez pas à nous raconter votre expérience. Alex Atala, chef de D.O.M, cuisinier brésilien tatoué au regard doux et au parcours turbulent, est venu faire à manger au Plaza Athénée, chez Alain Ducasse il y a quelques mois : fettucine de cœur de palmier à la sauge, huître panée et tapioca mariné, raie et mandioquhina fumé à l’arachide. Pour être franc, nous n’avons rien compris mais l’éblouissement était là, porté par des ingrédients sortis tout droit d’Amazonie. De quoi transporter.

www.domrestaurante.com.br

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Eat it, don't tweet it: Do table manners still matter?

Eat it, don't tweet it: Do table manners still matter? | World Foodies | Scoop.it
Midday on Saturday at a restaurant in London. Two lunchers, both men in their twenties, sit in the back corner. The starters are on the table. One is fiddling with an iPhone, giggling at the screen. The non-fiddler leans forward.

Via Edible News
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Restaurant Sea sens

Restaurant Sea sens | World Foodies | Scoop.it
Découvrez l'univers unique du Five Hotel & Spa à Cannes, hôtel de luxe proposant des services 5 étoiles sur la Côte d'azur.
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GELATERIA VENEZIA, NYON, SUISSE

GELATERIA VENEZIA, NYON, SUISSE | World Foodies | Scoop.it
FESTIVAL DU CHOCOLAT, dimanche et lundi de Pâques

Venezia vous a préparé quelques spécialités chocolatées disponibles uniquement ces 2 jours, possible à l'emporter, pour réaliser votre dessert à la maison...

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Easter Ham Recipe: Cola-Pineapple Glazed Ham | Steamy Kitchen Recipes

Easter Ham Recipe: Cola-Pineapple Glazed Ham | Steamy Kitchen Recipes | World Foodies | Scoop.it
Step by step photos for Easter Ham using cola-pineapple glaze. Only 6 ingredients! By cookbook author Jaden Hair.

 

So, with 5 ingredients and about $40, you can feed 22 people. Or just feed 4 people and have a ton of leftovers for the rest of the year

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L.A. has a winner among Food & Wine's Best New Chefs

L.A. has a winner among Food & Wine's Best New Chefs | World Foodies | Scoop.it
Los Angeles has a winner among Food & Wine's Best New Chefs -- Bryant Ng of the Spice Table.

 

This evening Food & Wine magazine will toast the winners of their 24th(!) annual Best New Chefs award. Every year the editors, along with food writers and restaurant critics, pick 10 promising young chefs from across the country.

This year Southern California has one winner: Bryant Ng of the Spice Table in Little Tokyo, cited for marrying Southeast Asian street food to California cuisine. He will join Corey Lee of Benu in San Francisco; Danny Grant of RIA in Chicago; Mario Carbone and Rich Torrisi of Torrisi Italian Specialties; Dan Kluger of ABC Kitchen in New York; and Blaine Wetzel of The Willows Inn on Lummi Island, Wash. With Ng, that makes six, plus another duo, Erik Anderson and Josh Habiger of (love the name!) the Catbird Seat in Nashville; Karen Nicolas of Equinox in Washington, D.C.; Jenn Louis of Lincoln Restaurant in Portland, Ore; and Cormac Mahoney of Madison Park Conservatory in Seattle.

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pretzel

pretzel | World Foodies | Scoop.it

Legend has it, pretzels were invented in about 610AD by monks in northern Italy, who used leftover dough to make treats for kids who could recite their prayers accurately. Originally given the Latin name ‘pretiola’, meaning ‘small reward’, over time the name changed to the Italian word ‘brachiola’, ‘little arms’. They were originally savoury snacks, and this is how they are still enjoyed in Germany, with salt and butter.

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hungry?

hungry? | World Foodies | Scoop.it

Via Dr. Susan Bainbridge
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Dr. Susan Bainbridge's comment, May 24, 2012 6:13 AM
Glad you liked this post Petra. Interesting isn't it?
Petra Pollum's comment, May 24, 2012 6:51 AM
Definitly interesting!
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Confessions of an Ice Cream Addict

Confessions of an Ice Cream Addict | World Foodies | Scoop.it
Ok, I admit it. I like ice cream. I like ice cream so much, that I eat it every day. I can eat ice cream in a cone, in a bowl, or on a stick. It doesn't matter, as long as it is cold!
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Ils lancent le « Fritodrive » à mi-chemin entre le fast food et la friterie traditionnelle

Ils lancent le « Fritodrive » à mi-chemin entre le fast food et la friterie traditionnelle | World Foodies | Scoop.it

C'est une première. Dans le secteur, dans la région,et a priori en France aussi ! Après la baraque à frites, les caravanes aménagées et autres camionnettes customisées, voici venu le temps du « Fritodrive » ! Un concept tout droit sorti de l'imagination de Sébastien Duburque et de Maxime Federico, deux trentenaires ayant quitté la grande distribution pour investir une station essence désaffectée. Et la transformer en « Fritodrive ».


Via Deloste
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FRUIT BABY

FRUIT BABY | World Foodies | Scoop.it
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Bethany Kehdy cooks Lebanese food, and more

Middle Eastern cuisine with Bethany Kehdy www.dirtykitchensecrets.com...
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Homemade Coconut Milk Recipe from Dried Coconut

The recipe in this video is a simple recipe anyone living in a non-tropical climate can make with a high speed blender and a top quality organic dried coconut. 

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China's food spending passes U.S. as world No.1

China's food spending passes U.S. as world No.1 | World Foodies | Scoop.it
HONG KONG (MarketWatch) -- In the last sign of how Chinese consumers are changing the world, new research out of the U.K. showed China is the largest food and grocery market, having overtaken the U.S.
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750 Grammes : Recettes de cuisine | Facebook

750 Grammes : Recettes de cuisine | Facebook | World Foodies | Scoop.it

Community
750 Grammes : site communautaire de partage de recettes simples et gourmandes

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